Soups
Creamy Celeriac Soup
This celeriac soup is velvety smooth and full of flavour – the trick is sweating the vegetables properly at the start. Diced celeriac is sautéed in butter, simmered with stock, white wine and port, then blended and passed through a sieve. The finished cream is lifted with lemon juice and a few drops of truffle oil and served with freshly toasted bread.
Prep: 1 h
Method
01.
Finely chop the shallots and sweat them in butter. Add the celeriac cut into cubes and sauté for 10–15 minutes. Pour in the port and the white wine and bring briefly to the boil. Season with salt and …
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